Lemon Lavender Cake

Oh wow, the smell of lemon and lavender together is just magic. The first time I baked this cake, the whole house smelled like a garden. It felt soft, fresh, and a little fancy too.

The lemon gives a bright, tangy taste. The lavender adds a light floral note that makes each bite so special. I love how soft and fluffy it turns out every single time.

My friends always ask for this cake at tea time or birthdays. It looks pretty, tastes amazing, and feels so calming to eat. I like to keep a slice just for myself at the end.

So let’s bake this Lemon Lavender Cake together. I’ll walk you through the simple steps. You’ll see how easy it is to make something that feels this lovely.

Why You’ll Love This Recipe

• Reader Favorite: The combination of lemon and lavender is a unique twist, and readers rave about the deliciously aromatic flavors that make this cake stand out.
• A Showstopper: With its bright yellow cake and elegant lavender frosting, it’s as much a treat for the eyes as it is for the taste buds.
• Versatile for Special Occasions: Whether you’re serving it for afternoon tea, a birthday celebration, or a wedding shower, this cake is perfect for any occasion.
• Lemon & Lavender Fusion: The refreshing lemon cake balances beautifully with the floral lavender buttercream for a sophisticated, harmonious flavor profile.
• Make-Ahead Friendly: The cake and frosting can be made ahead, and the cake even improves in flavor after a day or two.

Required Kitchen Tools

To create this showstopper of a cake, you’ll need a few kitchen essentials:

• Two 8-inch round cake pans – For the cake layers.
• Mixing bowls – For both the dry and wet ingredients.
• Electric mixer – A hand mixer or stand mixer works well for creaming butter and sugar and making the frosting.
• Sifter or fine mesh strainer – To sift the flour and dry ingredients.
• Rubber spatula – For scraping the sides of the bowl.
• Cake stand or serving platter – For presenting the cake beautifully.
• Cooling rack – To allow the cake layers to cool evenly.

Ingredients

Here’s everything you’ll need to make the soft, fragrant lemon cake (measurements are in the recipe card below):

• Cake Flour: Sifted cake flour will make the cake light and airy.
• Baking Powder: Provides the leavening to make the cake rise.
• Salt: Balances the sweetness of the cake and enhances the flavor.
• Granulated Sugar: Sweetens the cake while giving it a beautiful golden color.
• Unsalted Butter: Make sure the butter is at room temperature so it can cream properly with the sugar.
• Eggs: Use large eggs at room temperature for better emulsification.
• Sour Cream: Adds moisture and a tangy flavor that complements the lemon.
• Fresh Lemon Zest & Lemon Extract: Zest from about 1 lemon provides the essential lemony zing, while lemon extract boosts the flavor.
• Vanilla Extract: Balances the strong lemon flavor with subtle warmth.
• Whole Milk: Helps achieve the ideal consistency for the batter.

Ingredients for the Lavender Buttercream

Now let’s get into the frosting. The lavender buttercream is what truly elevates this cake, offering a floral, delicate flavor.

• Whole Milk: Used to steep the lavender and create a smooth frosting.
• Dried Culinary Lavender: Make sure you use lavender that is safe for culinary purposes.
• Unsalted Butter: Again, at room temperature so it can whip into a creamy consistency.
• Powdered Sugar: For sweetness and structure.
• Vanilla Extract: Adds a layer of depth to the buttercream.
• Salt: Balances the sweetness of the buttercream.
• Purple Food Coloring (optional): A few drops can add a subtle hue to the frosting, making it even more visually stunning.

Ingredients for Garnishing

To finish off the cake, we’ll add some garnish:

• Candied Lemon Slices: These make the cake not only look stunning but also offer an extra burst of lemon flavor.
• Dried Culinary Lavender Powder (optional): For an extra touch of lavender flavor and decoration.

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, sift together cake flour, baking powder, and salt. Sifting removes lumps and ensures the dry ingredients are evenly distributed, leading to a light cake.

Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to beat unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. This step is essential as it incorporates air into the batter, ensuring your cake is light and soft.

Add the Eggs

Add the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature, which helps them emulsify into the batter better.

Add the Sour Cream, Zest, and Extracts

Now, mix in the sour cream, lemon zest, lemon extract, and vanilla extract. This is where all the delicious lemony flavor comes from, and the sour cream helps make the cake moist.

Alternate Adding the Dry Ingredients and Milk

Slowly add the sifted dry ingredients and whole milk to the butter mixture in alternating batches, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix the batter.

2. Bake the Cake

Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as oven temperatures can vary.

Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

3. Make the Lavender Buttercream

Steep the Lavender

In a small saucepan, heat the whole milk over low heat. Once it starts to warm up, add the dried culinary lavender and allow it to steep for 5-10 minutes. Strain out the lavender flowers and let the milk cool.

Whip the Butter

In a large bowl, beat the unsalted butter until light and fluffy. This should take about 3-5 minutes using a stand or hand mixer.

Add the Sugar and Flavoring

Slowly add the powdered sugar, vanilla extract, and a pinch of salt. Mix on low speed at first to prevent the sugar from spilling, then increase the speed to medium-high and whip until light and fluffy.

Add the Lavender Milk

Gradually add the cooled lavender-infused milk to the buttercream, a little at a time, until you reach the desired consistency. If the frosting seems too runny, add more powdered sugar until it’s thick enough to spread.

Optional: Add Food Coloring

If you’d like a pop of color, add a few drops of purple food coloring to your frosting and mix well.

4. Frost the Cake

Now that your cakes are cooled and your buttercream is ready, it’s time to assemble!

First Layer of Frosting

Place one of the cooled cake layers on your serving plate or cake stand. Spread a generous layer of lavender buttercream over the top, smoothing it out with a spatula.

Stack and Frost the Second Layer

Place the second cake layer on top and gently press down. Use the remaining buttercream to frost the top and sides of the cake, smoothing it out evenly.

Garnish

Decorate the top of your cake with candied lemon slices for an elegant touch. Optionally, sprinkle a small amount of dried lavender powder over the top for an added layer of flavor.

Storing Lemon Lavender Cake

If you have leftovers (though this cake is so delicious, it’s unlikely!), store them in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days if you’d like it to last a bit longer.

Nutrition Information

Nutrient	Amount per Serving
Calories	~400
Total Fat	25g
Saturated Fat	15g
Cholesterol	70mg
Sodium	180mg
Total Carbohydrates	45g
Dietary Fiber	0g
Sugars	35g
Protein	3g

Conclusion

This Lemon Lavender Cake is the perfect marriage of refreshing citrus and floral notes, creating a dessert that’s not only visually stunning but also bursting with complex, elegant flavors. The light and fluffy lemon cake pairs wonderfully with the silky, fragrant lavender buttercream, and the candied lemon slices provide a gorgeous, flavorful finishing touch. Whether you’re preparing for a special occasion or indulging in a gourmet treat for yourself, this cake is sure to be a hit. Enjoy!